Baklava Pan Size: What's Best?

Baklava is a sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts and sweetened with honey syrup. The size of the pan you'll need for making baklava depends on the number of servings you want and the thickness of the phyllo pastry sheets. A common size for a baklava pan is 9 x 13 x 2, but you can also use a half-sheet pan or a 12 x 17 pan if you don't want to trim the phyllo sheets. It's important to use a pan with high sides, at least 2-3 inches, to accommodate the layers of phyllo and nuts. Additionally, it's recommended to use a pan that you don't mind getting scratched as you'll need to cut rows of diagonal lines in the baklava before baking.

Thawing phyllo dough

To thaw phyllo dough, you can remove the sealed phyllo roll(s) from the box and place them in the refrigerator overnight. Then, bring the phyllo dough to room temperature before using it (this should take around 2 hours). The dough must be completely thawed and at room temperature for the best results.

If you are short on time, you can try thawing the phyllo dough at room temperature. This will take around 3-6 hours, depending on the ambient temperature. If the dough becomes too warm, it will be too soft to work with.

You can also thaw phyllo dough in the microwave. Wrap the dough in damp paper towels and microwave it for around 30 seconds to 1 minute. Check the dough after 30 seconds to ensure it does not become too warm.

Once the phyllo dough is thawed, it is important to keep it covered until you are ready to use it. Phyllo dough dries out very quickly and will become brittle if left exposed to air for too long. Covering the dough with plastic wrap and a slightly damp towel will help to prevent it from drying out.

Trimming phyllo dough to fit the pan

When shopping for phyllo dough, it is important to check the box for any signs of damage. Physical dents may indicate broken sheets inside, and water damage may mean that the edges have turned into a gluey mass. Phyllo dough is also sensitive to temperature and moisture. It is best to defrost phyllo dough in the fridge, not on the counter, to prevent condensation from forming and making the outer layers gummy. In addition, it is important to work quickly with phyllo dough, as it dries out very quickly. Covering the phyllo dough with a damp towel can help prevent it from drying out.

When assembling baklava, it is not necessary to trim the phyllo dough sheets if they do not fit perfectly in the pan. Instead, you can fold them over to fit, being sure to stagger the folds so you aren't creating extra layers in one place. You can also cut the phyllo sheets in half to fit a smaller pan.

Preparing the baking pan

First, determine the size of your pan. Baklava is typically made in a 9" x 13" x 2 inch baking pan. Knowing the size of your pan will help you trim the phyllo dough sheets to fit the pan perfectly. The phyllo dough should be paper-thin and will need to be trimmed slightly to fit the pan. You can do this by trimming one stack at a time and covering the trimmed sheets with a damp towel to prevent them from drying out.

Next, prepare the pan by buttering or oiling the bottom and sides. This step is crucial as it will prevent your baklava from sticking to the pan. Use clarified butter or ghee, which is a type of clarified butter, for best results. You can also use vegan butter as a substitute. Make sure to butter the pan generously, as this will help the layers of phyllo dough stick together and create a crispy texture.

After preparing the pan, it's time to assemble the baklava. Start by placing one sheet of phyllo dough in the pan, brushing it with butter, and then repeating this process until you have used about one-third of the phyllo dough. You can fold the phyllo sheet in half to fit the pan, or you can trim it to size using kitchen shears. It's important to work quickly when handling phyllo dough, as it dries out very easily. Keep the remaining phyllo dough covered with a damp towel at all times to prevent it from drying out.

Once you have layered the first few sheets of phyllo dough, it's time to add the nut mixture. Spread the nut mixture evenly over the top layer of phyllo, using about half of the mixture. The nut mixture typically includes finely chopped nuts such as pistachios, walnuts, almonds, or pecans, mixed with sugar, cinnamon, and ground cloves.

Continue assembling the baklava by layering more phyllo dough sheets and brushing each sheet with butter. Repeat this process until you have used another one-third of the phyllo dough. Then, distribute the remaining nut mixture evenly over the top layer of phyllo. Finish the baklava by layering the remaining one-third of the phyllo dough, brushing each sheet with butter, and brushing the very top sheet with butter.

Finally, cut the baklava into pieces before baking. Use a sharp knife to cut the pastry into diamond-shaped pieces, about 1/2-inch deep. This step is important because once the phyllo dough is baked, it will be too crunchy and will break if you try to cut it then.

Making the honey syrup

Ingredients:

• Water
• Sugar
• Honey
• Lemon juice
• Orange extract (optional)
• Whole cloves (optional)

Instructions:

• Place the sugar and water in a saucepan and heat over a stove-top. Stir the mixture occasionally until the sugar dissolves completely.
• Add the honey, orange extract, and whole cloves to the saucepan. Stir to combine all the ingredients well.
• Bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to medium-low and let it simmer.
• Allow the syrup to simmer for about 25 minutes. Keep an eye on it to prevent it from burning.
• After simmering, remove the saucepan from the heat. Add the lemon juice and stir to combine.
• Remove the whole cloves from the syrup, if you have used them.
• Let the honey syrup cool down to room temperature. It is important that the syrup is cooled before being poured over the hot baklava. This ensures that the hot baklava layers will absorb the syrup effectively.

The honey syrup is an essential component of baklava, providing sweetness and moisture to the dessert. Preparing the syrup might seem straightforward, but getting the right consistency and temperature is key to achieving the perfect baklava.

Assembling the baklava

Now that you have your ingredients and equipment ready, it's time to assemble the baklava! Here's a step-by-step guide to help you through the process:

Step 1: Prepare the Baking Pan

Brush the interior of your chosen baking pan (9"x 13"x 2" or 13"x 9" is commonly used) with some melted butter. This will help the baklava release from the pan easily and add a delicious buttery flavour to the pastry.

Step 2: Assemble the First Layers of Phyllo Pastry

Place one sheet of phyllo pastry into the prepared baking pan. You might need to trim the phyllo sheet to fit the pan perfectly. Brush the top of the phyllo sheet with melted butter. Repeat this process until you have used about a third of your phyllo pastry, remembering to brush each layer with butter.

Step 3: Add the First Layer of Nut Mixture

Sprinkle about half of your prepared nut mixture evenly over the top layer of phyllo. If you're using a thicker nut mixture, you may need to gently press it down to ensure it stays in place.

Step 4: Continue Assembling the Baklava

Place another sheet of phyllo pastry on top of the nut mixture and brush it with butter. Repeat this process, adding one sheet at a time and brushing each layer with butter, until you've used another third of your phyllo pastry.

Step 5: Add the Final Layer of Nut Mixture

Sprinkle the remaining nut mixture evenly over the top layer of phyllo. This will form the centre of your baklava, adding a delicious crunch and flavour.

Step 6: Finish with the Final Layers of Phyllo Pastry

Place the remaining sheets of phyllo pastry on top of the nut mixture, brushing each layer with butter as you go. Remember to brush the very top sheet with butter as well.

Step 7: Cut the Baklava into Pieces

Using a sharp knife, carefully cut the assembled baklava into pieces. You can create diamond-shaped pieces or any other shape you prefer. Cutting the baklava before baking will help prevent the pastry from cracking or breaking.

Step 8: Bake the Baklava

Place the baklava in the oven and bake at 325-350 degrees Fahrenheit for 35-45 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. Ovens may vary, so be sure to keep an eye on your baklava during baking to prevent overcooking.

Step 9: Pour the Syrup and Let it Cool

Once the baklava is baked, remove it from the oven and immediately pour the prepared, cooled syrup over the hot pastry. This will ensure the baklava stays crisp and the syrup penetrates the layers. Allow the baklava to cool completely, preferably for several hours or overnight, so the syrup can fully absorb and the pastry can become deliciously flaky.

Step 10: Garnish and Serve

Finally, sprinkle some finely chopped nuts or drizzle melted chocolate over your baklava for garnish (optional). Your baklava is now ready to be served and enjoyed! It can be stored at room temperature, covered with a tea towel, for up to two weeks.

Frequently asked questions